Everybody’s favorite dish to order from Indian takeout places is also one of my favorites to make at home. It’s easy to adjust the heat (by changing the amount of cayenne and/or adding serrano chiles) or to swap boneless skinless chicken breasts for the thighs to account for personal preferences. I recommend making plenty of rice and/or making/buying plenty of naan, as you’ll end up with plenty of gravy.

As I mentioned in the previous post, the vegetable biryani I made to accompany the chana masala was a hit with the kids. Unfortunately (for them, but fortunately for the adults) I overshot the mark a little in terms of spice/heat. I think this turned out great (and still less spicy than it’s frequently served in Indian restaurants), but I’d reduce the cayenne slightly next time I make it for the kids. Continue reading ‘Chana Masala’

There are five things that we always order when we go for Indian food: vegetable biryani, chana masala, chicken tikka masala, naan, and Taj beer. I decided to make vegetable biryani and chana masala for dinner tonight. The biryani (and store-bought naan) was a hit with the kids. The chana masala – not so much. Continue reading ‘Vegetable Biryani’